We’re excited to share this Mexican Street Corn Chicken Chili Recipe that combines the vibrant flavors of Mexican street corn with a hearty chicken chili. Perfect for gatherings or cozy nights in, this dish is not only simple to prepare but also bursting with zesty goodness. Whether you’re serving it at a dinner party or enjoying a comforting bowl on a chilly evening, this chili is sure to impress!
Why You’ll Love This Recipe
- Easy to Prepare: With straightforward steps, you can whip up this delicious chili without any hassle.
- Flavor Explosion: The combination of spices and fresh ingredients creates a rich, savory taste that keeps you coming back for more.
- Versatile Dish: Enjoy it as a main course or serve it as a side at your next barbecue. It pairs well with various garnishes!
- Healthy Ingredients: Packed with lean protein from chicken and nutritious corn, this recipe is both satisfying and wholesome.
- Great for Meal Prep: Make a big batch and store leftovers for quick meals throughout the week.
Tools and Preparation
Before diving into our flavorful chili, gather your essential kitchen tools. Having the right equipment makes the cooking process smoother and more enjoyable.
Essential Tools and Equipment
- Large soup pot or Dutch oven
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Tongs
Importance of Each Tool
- Large soup pot or Dutch oven: Ideal for cooking soups and stews evenly while allowing ample space for all ingredients.
- Chef’s knife: A sharp chef’s knife ensures precise chopping of vegetables, making prep work quicker and easier.
- Measuring cups and spoons: Accurate measurements are key to achieving the perfect flavor balance in each dish.
Ingredients
To create this delicious Mexican Street Corn Chicken Chili, you’ll need the following ingredients:
- 2 teaspoons olive oil
- 1 large sweet onion, (peeled and chopped)
- 4-5 cloves garlic, (minced)
- 1 large jalapeno, (seeded and chopped)
- 1/3 cup chopped cilantro
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4-1/2 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 1/2 pounds boneless skinless chicken breast
- 7 ounces chopped green chiles, (mild or medium)
- 4 cups fresh corn cut off the cob (about 4-5 cobs)
- 2 cups sour cream
- 1 cup shredded pepper jack cheese
- 1 tablespoon cornstarch
- 1 lime, (juiced)
- Salt and pepper to taste
- Possible garnishes: More cilantro, shredded cheese, avocado slices, lime wedges, or tortilla chips
How to Make Mexican Street Corn Chicken Chili Recipe
Step 1: Sauté Vegetables
Set a large soup pot over medium heat. Add the olive oil followed by the chopped onions.
* Sauté onions for about 2–3 minutes until they begin to soften.
* Add minced garlic, chopped jalapeno, cilantro, ground cumin, dried oregano, and cayenne pepper.
* Continue to sauté for another 2–3 minutes until fragrant.
Step 2: Cook Chicken
Add chicken broth, whole chicken breasts, and chopped green chiles into the pot.
* Season with salt and ground black pepper.
* Bring the mixture to a boil. Then reduce heat to simmer for about 20 minutes until chicken is fully cooked.
Step 3: Prepare Corn
While the chicken simmers:
* Cut corn off the cobs and set aside for later use.
Step 4: Shred Chicken & Add Corn
Once chicken is cooked:
* Use tongs to remove it from the pot. Set aside to cool slightly.
* Stir in the freshly cut corn into the pot.
Step 5: Combine Ingredients
Shred or chop the cooked chicken breasts into bite-sized pieces.
* Return shredded chicken back into the pot with corn.
* Stir in sour cream and shredded cheese. Sprinkle cornstarch evenly over top while stirring rapidly to prevent clumping.
Step 6: Simmer & Serve
Let chili simmer for an additional 3–5 minutes until thickened.
* Turn off heat; stir in lime juice before serving.
Ladle into bowls and enjoy garnished with your choice of cilantro, avocado slices, lime wedges, or tortilla chips!
How to Serve Mexican Street Corn Chicken Chili Recipe
Serving your Mexican Street Corn Chicken Chili is an opportunity to enhance its flavors and presentation. Here are some delightful suggestions to elevate your meal.
Garnish with Fresh Ingredients
- Cilantro: Sprinkle fresh cilantro on top for a burst of color and flavor.
- Shredded Cheese: Add a generous amount of shredded cheese for creaminess.
- Avocado Slices: Top with avocado slices for a rich, buttery texture.
- Lime Wedges: Serve lime wedges on the side for an extra zesty kick.
- Tortilla Chips: Provide tortilla chips for dipping or crunching into the chili.
Accompany with Bread
- Crusty Bread: Pair with crusty bread or rolls to soak up the delicious broth.
- Cornbread: Serve warm cornbread as a sweet complement to the chili’s spice.
Enjoy with a Salad
- Simple Green Salad: A light salad can balance the richness of the chili.
- Mexican Street Corn Salad: Bring in more corn flavor by serving a street corn salad on the side.
How to Perfect Mexican Street Corn Chicken Chili Recipe
Perfecting this dish involves attention to detail and creativity. Here are some tips to ensure your chili shines.
- Bold Spices: Adjust spices according to taste; don’t hesitate to add more cumin or cayenne for heat.
- Use Fresh Ingredients: Opt for fresh corn when in season, as it enhances flavor and sweetness.
- Add Texture: Include black beans or chickpeas for added texture and nutrition.
- Simmer Slowly: Allow the chili to simmer longer if you have time; flavors deepen with longer cooking times.
- Experiment with Cheese: Try different cheeses like Monterey Jack or cheddar for varied flavor profiles.
- Store Properly: Refrigerate leftovers in an airtight container; they can last up to 4 days.
Best Side Dishes for Mexican Street Corn Chicken Chili Recipe
Complementing your Mexican Street Corn Chicken Chili with the right side dishes can create a satisfying meal. Here are some excellent options:
- Spanish Rice: Fluffy rice seasoned with tomatoes and spices pairs well with chili.
- Guacamole: Creamy guacamole adds freshness and richness that balances the dish’s heat.
- Refried Beans: Smooth refried beans offer a hearty addition that complements every bite of chili.
- Cheesy Quesadillas: Crispy quesadillas filled with melted cheese make great dippable sides.
- Chips and Salsa: Crunchy tortilla chips served with fresh salsa provide a delightful contrast in texture.
- Roasted Vegetables: A mix of roasted bell peppers, zucchini, and squash brings additional nutrients and flavor.
- Sweet Potato Fries: Crispy sweet potato fries offer a sweet touch that contrasts nicely with spicy chili.
Common Mistakes to Avoid
Avoiding common mistakes can elevate your cooking experience. Here are some pitfalls to watch for:
- Using too much salt: Too much salt can overpower the flavors. Start with the recommended amount, and adjust to taste as needed.
- Not letting the chili simmer: Skipping the simmering step may result in underdeveloped flavors. Allow it to simmer for at least 20 minutes.
- Overcooking the chicken: Overcooked chicken can become dry. Cook just until it’s no longer pink and then remove it from the pot.
- Ignoring ingredient quality: Using low-quality ingredients can compromise your dish. Opt for fresh corn and good-quality broth for the best taste.
- Not stirring enough: Failing to stir while adding cornstarch can create clumps. Stir rapidly to ensure a smooth consistency.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Use within 3-4 days for best flavor.
Freezing Mexican Street Corn Chicken Chili Recipe
- Portion into freezer-safe containers or bags.
- Freeze for up to 3 months.
Reheating Mexican Street Corn Chicken Chili Recipe
- Oven: Preheat to 350°F (175°C) and heat in a covered dish for about 30 minutes, stirring halfway through.
- Microwave: Heat in a microwave-safe bowl on medium power, stirring every minute until hot.
- Stovetop: Heat over medium-low heat, adding a splash of broth if necessary, until warmed through.
Frequently Asked Questions
Here are some common questions about the Mexican Street Corn Chicken Chili Recipe:
What makes this Mexican Street Corn Chicken Chili Recipe unique?
This recipe combines traditional white chicken chili with the vibrant flavors of Mexican street corn, creating a deliciously unique dish that stands out.
How can I customize the Mexican Street Corn Chicken Chili Recipe?
You can add more veggies like bell peppers or zucchini, adjust spice levels by adding more jalapenos, or substitute different cheeses based on your preference.
Can I use frozen corn instead of fresh?
Yes! Frozen corn works well in this recipe. Just add it directly into the pot without thawing first.
What is the best way to serve Mexican Street Corn Chicken Chili?
Serve it hot, garnished with extra cilantro, avocado slices, lime wedges, or crispy tortilla chips for added texture and flavor.
Final Thoughts
The Mexican Street Corn Chicken Chili Recipe is not only loaded with flavor but also offers versatility in customization. Whether you’re looking for a hearty meal or a crowd-pleasing dish, this chili is perfect. Experiment with different toppings and spices to make it your own!
Mexican Street Corn Chicken Chili
Experience the vibrant flavors of Mexico with our Mexican Street Corn Chicken Chili Recipe! This hearty dish combines juicy chicken, fresh corn, and zesty spices to create a comforting meal perfect for any occasion. Whether you’re hosting a gathering or looking for a cozy night in, this chili is sure to impress. Easy to prepare, it offers a delightful twist on traditional chicken chili while being packed with nutritious ingredients. Serve it hot with your favorite garnishes like avocado, cilantro, and lime wedges for an unforgettable dining experience.
- Total Time: 45 minutes
- Yield: Serves approximately 6
Ingredients
- 2 teaspoons olive oil
- 1 large sweet onion, peeled and chopped
- 4–5 cloves garlic, minced
- 1 large jalapeno, seeded and chopped
- 1/3 cup chopped cilantro
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4–1/2 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 1/2 pounds boneless skinless chicken breast
- 7 ounces chopped green chiles, mild or medium
- 4 cups fresh corn cut off the cob (about 4–5 cobs)
- 2 cups sour cream
- 1 cup shredded pepper jack cheese
- 1 tablespoon cornstarch
- 1 lime, juiced
- Salt and pepper to taste
- Possible garnishes: More cilantro, shredded cheese, avocado slices, lime wedges, or tortilla chips
Instructions
- In a large soup pot over medium heat, sauté olive oil and chopped onions for 2–3 minutes until softened. Add garlic, jalapeno, cilantro, cumin, oregano, and cayenne; sauté for another 2–3 minutes.
- Pour in chicken broth and add whole chicken breasts along with chopped green chiles. Season with salt and pepper. Bring to boil, then reduce heat to simmer for 20 minutes.
- Cut corn off the cobs and set aside. Once chicken is cooked, remove from pot and shred.
- Stir in fresh corn into the pot. Return shredded chicken back into the pot along with sour cream and cheese; sprinkle cornstarch while stirring quickly to avoid clumps.
- Simmer for an additional 3–5 minutes until thickened; stir in lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 7g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg